Seasoned ground pork gets cooked down into savory, crumbled sausage with sage, thyme, rosemary, and a warm hit of ginger and turmeric, then simmered right in its own rendered fat for maximum flavor. Full-fat coconut milk whisked with bone broth builds a rich, velvety base, and an arrowroot slurry brings it to that classic thick, spoon-coating gravy texture without any fuss. A scatter of fresh chives on top adds a bright, sharp contrast to the deeply savory sauce underneath. It's the kind of cozy, ladle-it-over-everything gravy that works just as well over roasted vegetables or a hearty breakfast plate as it does over biscuits. This one's a genuinely solid pick for a dairy free table, delivering all the comfort-food richness you want from sausage gravy in a bowl you can dig into without hesitation.
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In a small bowl, combine the dried sage, thyme, rosemary, ginger, turmeric, and 1/2 tsp of the salt. Add the ground pork and mix with your hands until the spices are evenly distributed throughout the meat.
Heat a large skillet over medium-high heat. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes, until no pink remains and the meat is cooked through to 160°F (71°C) on an instant-read thermometer. Use a spoon to push the cooked sausage to the edges of the pan, leaving the rendered fat in the center.
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